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Are you interested in Farm to Table and Snout to Tail Cooking? Do you want to learn how to do it right? Bernard’s in Ridgefield CT is looking for a Pastry Chef & Line Cooks that have passion for food and technique. We grow 50% of our summer produce on property and we house make all of our desserts, pates & charcuterie. Positions are perfect for recent culinary grads that are looking to learn from a master. Salary is based on experience and position available immediately. Please send resume to above address.
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